Red Cabbage & Blood Orange Tabbouleh Recipe
Introduction
This vibrant red cabbage and blood orange tabbouleh is a fresh twist on the classic Middle Eastern salad. Combining tangy citrus with crunchy walnuts and sweet pomegranate seeds, it’s perfect as a light meal or a colorful side dish.
Ingredients
- 200g bulgur wheat
- 50g dried cranberries
- 1 lemon, zested and juiced
- 1 shallot, finely sliced
- ½ red cabbage, finely sliced
- Small handful of parsley, finely chopped
- Small handful of mint sprigs, leaves picked and finely chopped
- 2 blood oranges, peel and pith removed and cut into thin slices
- 75g pomegranate seeds
- 75g walnuts, roughly chopped
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- 1 blood orange, juiced
- 2 tbsp pomegranate molasses
- ½ tsp caster sugar
- 50ml olive oil
Instructions
- Step 1: Put the bulgur wheat and dried cranberries in a heatproof bowl. Pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 minutes. Then drain well and transfer the bulgur mixture to a large serving bowl.
- Step 2: Add the lemon zest, finely sliced shallots, and finely sliced red cabbage to the bulgur. Toss everything well to combine.
- Step 3: In a small bowl, pour the lemon juice along with the blood orange juice, pomegranate molasses, ground cinnamon, ground cumin, caster sugar, and a pinch of salt. Stir well to mix.
- Step 4: Slowly add the olive oil to the dressing mixture, whisking continuously until it emulsifies into a smooth dressing. Taste and adjust seasoning if needed.
- Step 5: Add the chopped parsley, chopped mint leaves, blood orange slices, most of the pomegranate seeds, and walnuts to the bulgur bowl. Pour over the dressing and toss everything together gently but thoroughly.
- Step 6: Transfer the tabbouleh to a serving bowl and scatter the remaining pomegranate seeds and walnuts on top for a lovely crunchy finish. Serve fresh.
Tips & Variations
- For extra texture, try adding diced cucumber or radishes to the salad.
- If you can’t find blood oranges, substitute with regular oranges or a mix of orange and grapefruit for a similar citrus punch.
- Toast the walnuts lightly in a dry pan before adding for enhanced nutty flavor.
- For a gluten-free version, replace bulgur wheat with cooked quinoa or millet.
Storage
Store any leftover tabbouleh covered in the refrigerator for up to 2 days. The flavors develop well after resting, but the salad is best enjoyed fresh to keep the cabbage crisp. If the salad dries out, toss with a little extra olive oil or citrus juice before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can prepare it a few hours ahead to allow the flavors to meld. Just keep it refrigerated and add the blood orange slices and nuts just before serving to maintain freshness and crunch.
Is this salad suitable for vegans?
Yes, this tabbouleh is naturally vegan and gluten-free if bulgur is substituted with a gluten-free grain.
Print
Red Cabbage & Blood Orange Tabbouleh Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing red cabbage and blood orange tabbouleh salad combining nutty bulgur wheat with tart blood oranges, crunchy walnuts, and sweet pomegranate seeds, dressed in a zesty lemon and pomegranate molasses vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Grains & Fruits
- 200g bulgur wheat
- 50g dried cranberries
- 2 blood oranges, peeled, pith removed, and cut into thin slices
- 75g pomegranate seeds
- 1 blood orange, juiced
- 1 lemon, zested and juiced
Vegetables & Herbs
- ½ red cabbage, finely sliced
- 1 shallot, finely sliced
- small handful of parsley, finely chopped
- small handful of mint sprigs, leaves picked and finely chopped
Nuts & Spices
- 75g walnuts, roughly chopped
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
Dressing
- 2 tbsp pomegranate molasses
- ½ tsp caster sugar
- 50ml olive oil
Instructions
- Soak Bulgur and Cranberries: Place the bulgur wheat and dried cranberries in a heatproof bowl. Pour boiling water over them, covering by about 2cm. Cover the bowl and let soak for 15 minutes until the bulgur is tender. Drain thoroughly and transfer to a large serving bowl.
- Add Fresh Ingredients: To the bowl with bulgur, add the lemon zest, finely sliced shallot, and thinly sliced red cabbage. Toss everything well to combine.
- Make the Dressing: In a small bowl, combine the lemon juice, blood orange juice, pomegranate molasses, caster sugar, ground cinnamon, and ground cumin. Stir well. Slowly whisk in the olive oil to emulsify the dressing. Season with salt and pepper to taste.
- Combine Salad: Add the chopped parsley, chopped mint leaves, blood orange slices, most of the pomegranate seeds, and walnuts to the bulgur mixture. Pour over the prepared dressing and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning if needed.
- Serve: Transfer the salad to a large serving bowl. Scatter the remaining pomegranate seeds and walnuts on top for garnish. Serve immediately or chill for a short time before serving to allow flavors to meld.
Notes
- The bulgur does not require cooking, only soaking in boiling water until tender.
- Adjust the amount of dressing ingredients to taste, especially the sweetness and acidity.
- For a nuttier flavor, lightly toast the walnuts before adding.
- Serve this salad chilled or at room temperature for the best flavor.
- This salad pairs wonderfully with grilled meats or as a standalone light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: red cabbage salad, blood orange tabbouleh, bulgur wheat salad, pomegranate salad, healthy vegetarian salad, Mediterranean salad
